Projections by the Food and Agriculture Organization of the United Nations (FAO) of a significant increase in protein production by 2050 to feed an estimated 9 billion people raise concerns about healthiness and sustainability, as this growth is linked to the challenges non-increase in land use, decrease in energy and water consumption and reduction of CO2 emissions. This scenario makes the food and food ingredients industry look for innovative ways of producing proteins. The production of edible insects is part of this quest. The objective of this article is to analyze the evolution of the scientific field of the role of insects in human food in a sustainable way, considering the state-of-the-art study (reference to the current state of knowledge about a particular topic being study) as a tool to analyze the value chain of edible insects. The bibliometric results show the evolution of publications referring to the term “edible insects”, which were qualitatively categorized into three main topics: 15 articles about insects as food and feed, 34 articles about food science, and 1 article about veterinary humanities and social sciences. This article may be useful for researchers interested in the topic, especially those who wish to respond to the challenges imposed to meet the global demand for sustainable protein.